By Casa de Suna
Published Jan 08
If you’ve ever been to New York, you’re likely familiar with the particular pleasure that comes from consuming a soft pretzel.
We’ve broken them down into bite sized form, so you can enjoy them with a group or for a week of afternoon snacking. A few quick tips for giving them their classic color: a quick bath in boiling water mixed in baking soda. Don’t worry when they come out looking a little, well, weird–they’ll bake up to that perfect brown hue. Just be sure to give both sides a full 30-second boil, which will prevent them from sticking when draining excess water without overcooking the dough.
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How to Make It
Difficulty: Advanced
Overall Time: 2 hrs 30 min
Prep Time: 55 min + 1 hr 15 min resting time
Cook Time: 10 min + 10 min cooling time
Serves: 6 to 8
INGREDIENTS
Dough
- 1 cup water, warmed to 100°F
- 2 ¼ tsp active dry yeast
- 2 tsp old fashioned brown sugar, divided
- 3 cups white bread flour
- 1 tsp kosher salt
- ¼ cup unsalted butter, at room temperature and cubed
Assembly
- 1 large egg
- 1 tbsp water
- ¼ cup baking soda
- Coarse kosher salt, poppy seeds and sesame seeds for sprinkling
- Dijon mustard, for serving
INSTRUCTIONS
- For the dough, combine water with yeast and ½ tsp sugar in the bowl of a stand mixer. Let stand until foamy, about 10 minutes.
- Mix in remaining 1 ½ tsp sugar, flour and salt, using the dough hook attachment, on medium-low speed until a shaggy dough comes together. Increase speed to medium and add butter, a few pieces at a time, until fully combined. Continue mixing until dough is very smooth and springs back when pressed, approximately 5 to 7 minutes. Transfer to a clean, well-oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 45 minutes to 1 hour.
- Generously oil 3 large, rimmed baking sheets. Punch dough down and transfer to an un-floured surface. Divide into four equal pieces. Working with one piece at a time, roll dough into a rope, about ¾-in thick and 24-in long. Cut crosswise into 1-in pieces. Arrange on prepared baking sheets, about 1-in apart. Repeat with remaining dough. Cover with plastic wrap and let stand until increased in size by half, approximately 20 to 30 minutes.
- Meanwhile, arrange racks at the top, center and bottom third of oven. Preheat to 450°F. Fill a large pot with 8 cups of water, approx. 2-in deep. Bring to a full boil.
- To assemble, combine egg with water in a small bowl. Set aside. Very carefully add baking soda to water (it will rapidly bubble upwards). Working in 5 or 6 batches, boil pretzel bites, flipping each piece halfway through, for 1 minute. Immediately transfer to a lint free kitchen towel to drain excess water, then return to same baking sheet, top-side up, about 1-in apart. Repeat with remaining dough.
- Lightly brush tops of pretzels with egg wash, then sprinkle with salt, poppy and/or sesame seeds.
- Bake in top, center and bottom of oven, switching top and bottom sheets halfway through, until deeply golden brown, about 8 to 12 minutes. Transfer to wire racks by gently running a spatula underneath to loosen, if needed. Let stand to cool slightly, about 10 minutes. Serve immediately with mustard.
How to Enjoy it
Pretzels are best served the same day but will keep at room temperature in an airtight container up to 2 days.
